Flavour of sourdough wheat bread crumb

Hansen, Åse; Hansen, Birgit Vinther

doi:10.1007/bf01263548

Cited by 151 publications

(125 citation statements)

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“…This latter, commonly called "motherdough" or "massa-madre", is a continuously reproduced sourdough which is renewed cyclically by using strict conditions of recipe and ripening, and is traditionally used as an inoculum for the subsequent doughs (Randazzo et al, 2005). These methods help to improve the aroma, because of the release of volatile and aromatic compounds due to a long fermentation (Hansen, Hansen, 1996).…”

Section: Introductionmentioning

confidence: 99%

Quality parameters of some Brazilian panettones

Valcarcel-Yamani

Lannes

2013

Braz. J. Pharm. Sci.

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In panettone, physical and chemical properties can determine the quality attributes in addition to consumer acceptability. The aim of this work was to assess the quality attributes of nine commercial samples of Brazilian panettone. Samples were characterized according to their physicochemical (moisture and color) aspects, quality attributes (specific volume, density and texture) and image analysis. The results of the statistical analysis (ANOVA and Tukey) showed significant differences (p≤0.05) among the samples. Differences were observed in the specific volume and density. Samples showed moisture values between 22.83% and 26.86%. The texture analysis showed greater variation in values of crumb firmness (from 2.14 N to 7.55 N). Significant differences in crust (L* values between 31.58 and 44.85, a* between 12.34 and 16.47 and b* between 27.15 and 37.28) and crumb (L* values between 64.48 and 72.34, a* between -0.82 and 3.79 and b* between 33.43 and 40.97) color parameters were found for all samples. Through the image analysis, variability in the crumb structure was observed; however, the statistical analysis showed no significant differences between samples. No panetone, propriedades físicas e químicas podem determinar além dos atributos de qualidade, a aceitabilidade pelos consumidores. O objetivo do presente trabalho é avaliar atributos de qualidade em nove amostras comerciais de panetone brasileiro. As amostras foram caracterizadas quanto a aspectos físico-químicos (umidade e cor), atributos de qualidade (volume específico, densidade e textura) e análise de imagem. Os resultados das análises estatísticas (ANOVA e Tukey) mostraram diferenças significativas (p ≤ 0,05) entre as amostras. Diferenças no volume específico e densidade foram observadas. As amostras apresentaram valores de umidade entre 22,83% e 26,86%. A análise de textura do miolo mostrou elevada variação nos valores de firmeza (entre 2,14 N e 7,55 N). Diferenças significativas nos parâmetros de cor, para crosta (valores de L* entre 31,58 e 44,85, a* entre 12,34 e 16,47 e b* entre 27,15 e 37,28) e miolo (valores de L* entre 64,48 e 72,34, a* entre -0,82 e 3,79 e b* entre 33,43 e 40,97), foram encontrados em todas as amostras. Por meio da análise de imagem observou-se variabilidade na estrutura do miolo, porém a análise estatística não mostrou diferenças significativas entre as amostras.Unitermos: Panetone/propriedades físicas e químicas. Panetone/análise qualitativa. Panetone/textura. Panetone/cor. Panetone/análise de imagem.

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Section: Introductionmentioning

confidence: 99%

Quality parameters of some Brazilian panettones

Valcarcel-Yamani

Lannes

2013

Braz. J. Pharm. Sci.

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“…The evolution of chemical parameters during fermentation showed that the highest levels of acids were registered in presence of L. plantarum PON100148, alone and in combination with L. sanfranciscensis LMG 17498 T . Furthermore, the analysis of the volatile fraction of the sourdoughs identified the presence of chemicals produced by the metabolism of LAB that are positive for the aroma and taste of the final bread (Hansen and Hansen, 1996), even though bread flavour consists of a wide range of chemical compounds obtained not only through dough fermentation by LAB, but also by yeasts, endogenous and microbial enzymatic activities in the dough, and lipid oxidations and thermal reactions during baking (Hansen and Schieberle, 2005;Pozo-Bayon et al, 2006). Ethanol was also detected in the presence of L. plantarum in rye sourdough (Ravyts and De Vuyst, 2011).…”

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confidence: 99%

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

et al. 2015

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“…A wide range of esters and aldehydes are synthesized, and these contribute to the flavour of many fermented cereals 33,34 . A high content of 2-methylpropanoic acid and 3-methylbutanoic acid was found in wheat bread made from sourdough fermented with Lacto- bacillus plantarum 35 . Furthermore, similarities and differences of the volatiles were observed.…”

Section: Influence Of Fermentation On Volatilesmentioning

confidence: 99%

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Keatkrai¹,

Jirapakkul

2010

ScienceAsia

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This study was carried out to determine the volatile compounds profile of khanom jeen (Thai fermented rice noodles) and the changes in the volatile compound composition during fermentation. Rice samples were collected at each step of the fermenting process. Identification and quantification of volatiles were performed by evaluating dynamic headspace with gas chromatography mass spectrometry. For khanom jeen, a total of 43 compounds were found. Among them, 2-methylpropanoic acid, 3-methylbutanoic acid, diacetyl, ethyl acetate, ethyl valerate, ethyl hexanoate, ethyl heptanoate, heptanal, octanal, nonanal, decanal, and 3-methylbutanal were identified as potent odourants based on their odour activity values. Most of the volatile compounds increased during the first 24-48 h of the rice fermentation process, except for some esters which increased thereafter during the sedimentation step. The concentrations of selected aromatic volatile compounds in khanom jeen were affected by the fermentation steps -particularly 2-methylpropanoic acid and 3-methylbutanoic acid, which were not found in the raw material (broken rice). The amount of ethyl acetate in the water elimination process was found to be twice as much as in the first day of rice fermentation. The presence of straightchain aldehydes changed only slightly during rice fermentation. However, the concentration of 3-methylbutanal increased substantially. The results indicated that the aroma of khanom jeen was affected by the fermentation process.

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Flavour of sourdough wheat bread crumb

Cited by 151 publications

References 4 publications

Quality parameters of some Brazilian panettones

Quality parameters of some Brazilian panettones

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

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